Bajan Chicken Wings or Fish
In 1993 I went to Barbados on a mission trip playing French horn. One of the things I ate was flying fish and chicken wings seasoned with Green Seasoning, a spice mixture that is unique to the Caribbean and differs slightly from island to island. Here is a recipe for both the seasoning and chicken wings.
Green Seasoning
3 tablespoons chopped chives
1 tablespoon chopped cilantro
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped sweet basil
1 tablespoon chopped fresh parsley
4 garlic cloves, minced
Process all the ingredients in a food processor, until the mixture form
a thick paste. Alternatively, process in a blender with 2 tablespoons
of water. Use immediately, or store in a tightly sealed glass jar in the
refrigerator for up to 1 week.
For Bajan Wings:
4 lbs. chicken wings
1/2 cup rum
Juice of 2 limes
1 onion chopped fine.
1/2 cup Green Seasoning
1 tsp. salt
1/2 tsp. pepper
Cut tips from chicken wings and discard. Cut wings in half at joint, making 2 pieces. Melt butter. Mix remaining ingredients. Place chicken wings in a gallon Ziploc bags and pour marinade over then. Refrigerate and marinate for at least an hour, several hours would not hurt. When ready to bake, preheat oven to 350 degrees, Arrange in shallow baking pan. Bake in 350 degree oven about 1 hour turning once about half way through cooking. These may be prepared the night before and reheated.
For Bajan Fish:
1 pound small fish fillets (in Barbados this would be Flying Fish but any small fillet will work)
1 Tbl salt
Juice of 2 limes
1 cup water
1 small onion chopped fine
1/4 cup Green Seasoning
Salt & Pepper to taste
Combine salt, water and lime juice in a shallow bowl and allow the fish to soak in it for 15 minutes. Remove fish from liquid and pat dry. Preheat oven to 350 degrees. Mix green seasoning and chopped onion, and press mixture on one side of the fillets and season with salt and pepper. Spray the inside of a backing dish with oil and place the fillets in the baking dish. Bake for 20 minutes or until the fish flakes easily.
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